Crescent Reuben Bake: A Slice of Sunday Comfort
🔸 Drain sauerkraut like your peace depends on it. Wet kraut = soggy bottom crust.
🔸 Don’t skip the egg wash. It gives that bakery-style shine and crispness.
🔸 Use deli corned beef. Canned is too salty; leftover brisket works in a pinch.
🔸 Caraway seeds are non-negotiable. They’re the soul of a true Reuben.
🔸 Say “Ready?” before serving. It’s not superstition—it’s ritual. And rituals make food taste better.
Serving Suggestions (Joye’s Favorites!)
🥔 Classic pairing: Buttered egg noodles or dill pickle spears
🥗 Brunch darling: With a simple green salad and rye toast points
🍎 Midwest touch: Sliced apples or spiced applesauce on the side
🫖 Comfort finish: Hot tea, spiced cider, or cold milk
Storage & Make-Ahead Tips
Fridge (unbaked): Assemble, cover, refrigerate up to 24 hours. Bake +5 mins.
Fridge (baked): Up to 3 days. Reheat covered at 325°F (15–20 mins).
Freezer (unbaked): Assemble (no egg wash), cover tightly, freeze. Thaw overnight, add egg wash, bake +10 mins.
Freezer (baked): Slice, wrap individually, freeze. Thaw overnight, reheat 20 mins @ 350°F.
Frequently Asked Questions
Q: Can I use leftover corned beef brisket?
A: Yes! Chop finely and warm in 2 tbsp broth before layering.
Q: Why is my bottom crust soggy?
A: Likely under-drained sauerkraut. Next time: squeeze kraut in a clean towel until no liquid drips.
Q: Can I make it gluten-free?
A: Yes! Use GF crescent dough (like Pillsbury GF) and verify corned beef is GF.
Q: Can I skip the Thousand Island?
A: Not recommended—it’s the glue that binds the Reuben soul! But mix 3 tbsp mayo + 2 tbsp ketchup + 1 tsp relish in a pinch.
Q: Are caraway seeds essential?
A: For authenticity—yes! They’re the secret that makes it taste like a deli. Find them near spices.
Allergy Information
